Thai Red Curry Chicken – Instant Pot

The rich aromatic Thai Red Curry Chicken is on our repeat list for busy weeknights as well as relaxed weekend meals. This authentic tasting red curry gets a flavor punch from sweet and spicy colorful peppers picked from our local farmers market and is garnished with fresh Thai basil leaves.

From curries to rice dishes to noodles, we have been garnishing them all in ambundance with our homegrown aromatic Thai basil – a star ingredient!

I love using colorful peppers in this curry, but you can also add other vegetables like carrots, zucchini, sliced bamboo shoots, mushrooms or Thai eggplant. Adding the veggies in the end and simmering them just for a few minutes keeps them crunchy and gives a flavor burst to this curry.

Simmered in coconut milk, spiced with red curry paste; this easy Thai red curry chicken soup has a hint of sweetness and is loaded with crunchy, assorted peppers. Served with steamed Jasmine rice makes an easy meal that gets polished off in no time.

Variations for THAI RED CURRY CHICKEN:

Add 1 teaspoon ginger for some zest

Squeeze fresh lime for fresh tangy flavors

Add Kafir leaves for a unique Thai taste

Check out this video for an easy Thai Red Chicken Curry recipe in Instant Pot:

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Add coconut milk (Note for a less soupy curry, add only half the can).

Close Instant Pot with the pressure valve to sealing. Cook on Manual/Pressure Cook (Hi) for 2 minutes followed by 10 minute Natural Pressure Release. (Increase cook time for thicker chicken breasts to 4 mins)

Add onions, red, yellow and orange the peppers. Stir in well. Set Instant Pot to Saute mode and bring the curry to a gentle boil (about 2-3 minutes). This will allow the veggies to stay crunchy. Garnish with the Thai basil leaves.

Enjoy hot with Jasmine rice.

Recipe Video

Nutrition Facts

Thai Red Curry Chicken - Instant Pot

Amount Per Serving

Calories 237Calories from Fat 63

% Daily Value*

Total Fat 7g11%

Saturated Fat 1g5%

Cholesterol 87mg29%

Sodium 445mg19%

Potassium 749mg21%

Total Carbohydrates 11g4%

Dietary Fiber 2g8%

Sugars 6g

Protein 30g60%

Vitamin A58.8%

Vitamin C168%

Calcium3%

Iron6.2%

* Percent Daily Values are based on a 2000 calorie diet.

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Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.

Hey! Nothing like dumb question. Here you go – Set Instant Pot to Saute(more) mode. Once the ‘hot’ sign displays add oil and 2 tablespoons of red curry paste. Saute for 30 seconds.ITs in the recipe at the end of the post.

Hi! You can add tofu to this recipe to make it vegetarian. Add all the veggies and tofu and then cook for manual(Hi) 1 min. It comes out delicious!! Many of my readers have tried this and they all enjoyed the veggie version.

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Hi, I'm Archana! I'm a techie by trade but chef by heart. Welcome to my world of home cooking, crafts and most importantly, family experiences. Here you'll get doses of my family's daily meals. My step by step recipes will help you easily transport the flavors of India, Thailand, China and all over the world from my kitchen to yours.